Bacon Wrapped Apple Stuffed Pork

Yes, everything is indeed better when it is wrapped in bacon. We’ve started holding more Sunday evening family dinners, and this past week we served up this delicious stuffed pork loin.

A countertop full of freshly picked apples had us debating between homemade warm chunky applesauce or apple crisp. While the crisp won out, the discussion of applesauce led us to land on pork as our protein. Digging through my long list of recipes I’ve saved I found this Bacon Wrapped Stuffed Pork Tenderloin from Simply Recipes. If you haven’t ever visited her site, you must. Her recipes are straightforward and easy to follow with step by step images, and each dish is a comforting home favorite.

Overall this dish came together in a few straightforward steps. First, we made the stuffing using the diced fresh apples, onions, fresh rosemary and thyme from our planter garden. We also toasted bread that we had used to mop up our shakshuka brunch the day before in order to make fresh breadcrumbs for the stuffing.

Next, the loin was butterflied and flattened to ensure the stuffing was spread easily. We closed up the pork, fastened it with toothpicks, and then wrapped the whole beauty with bacon! The original recipe notes the important final steps of removing the toothpicks which we forgot because we were so excited about how things were progressing.

We served the pork with roasted delicata squash, spicy green beans, as well as a port reduction to bring the whole dish together.

It’s a rainy Saturday over here so I’ll be planning my meals out for the next week while also reading all of the amazing entries submitted to this week’s Fiesta Friday that I am hosting with Liz from spadesspatulasandspoons.com. Come visit and share what you are making this weekend!

Bacon Wrapped Apple Stuffed Pork

Servings: 4-5
Time: 20 prep + 40 cook = 60 mins
Print

Fall flavors abound in this pork loin filled with an herb apple stuffing then wrapped in bacon!

Ingredients

1 – 1.5 pound pork tenderloin
1/3 cup onion – diced
1 apple – about 1 – 1.5 cups – finely chopped
1/2 Tablespoon thyme
1 Tablespoon of Rosemary
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon spicy brown mustard
1/2 cup fresh bread crumbs
10 pieces of bacon

Steps & Notes

Place onto a gently greased baking sheet with the cut part of the pork facing down and cook at 450 for 30-35 minutes until the internal temperature of the meat reaches 135.
Preheat the oven to 450.
Dice the apples and onions.
Use a sharp knife to gently chop the herbs.
In a saucepan add a small bit of olive oil then the apples, onions, and herbs.
Cook for 7 minutes everything softens.
Turn off the heat and add the breadcrumbs and mustard, along with the salt and pepper. Then set the stuffing aside.
Cut a slit down the long end of the pork loin and open wide. Then, cover with plastic wrap and hammer the meat until it is flat and even.
Throw away the wrap then, add the stuffing down the middle of the crease.
Fold the loin back together and secure with toothpicks.
Lay 4-5 pieces of bacon on your cutting board and place the pork on top then wrap.
- Note – the original recipe calls for 10 pieces of bacon and removing the tooth pics once the meat is fully wrapped in bacon. We kept the toothpicks in because we didn’t have enough bacon, but will do this step in the future.
Place onto a gently greased baking sheet with the cut part of the pork facing down and cook at 450 for 30-35 minutes until the internal temperature of the meat reaches 135.

Tags: Apple, Bread, Onion, Pork

12 comments

Tasty Eats Ronit Penso · October 13, 2018 - 10:57 am · Reply→

Pork and apples go so well together. This looks so very tasty!

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mistimaan · October 13, 2018 - 12:56 pm · Reply→

Nice recipe

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Karen · October 13, 2018 - 4:10 pm · Reply→

That pork loin looks terrific and you had apple crisp too! Good job of using your apples…I would choose those two dishes over applesauce as well. 🙂

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FrugalHausfrau · October 13, 2018 - 4:33 pm · Reply→

Now this is a perfect fall recipe!! I love tenderloins wrapped in bacon but that stuffing has to take it over the top!

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ajeanneinthekitchen · October 13, 2018 - 6:18 pm · Reply→

That looks so good!

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Peter · October 14, 2018 - 10:05 am · Reply→

Looks awesome. I might try to make this.

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Angie | Fiesta Friday · October 15, 2018 - 9:07 am · Reply→

Perfect! Pork loin was on sale so I bought a small one, at 7 lbs! That was the smallest! I’ll have to give this a try very soon. Maybe tonight. Thanks for cohosting, Deb!

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1. PantryPortfolio · October 16, 2018 - 8:38 pm · Reply→
  
  I hope you try it! Let me know what you think. 7 lbs is a big one! You’ll need some extra long bacon. 🙂
  
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  1. Angie | Fiesta Friday · October 16, 2018 - 9:09 pm ·
    
    I think maybe what you got was a tenderloin, while mine is a loin. Different but I think your recipe will still work for the loin. I just need to adjust cooking time and temperature.
    
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ParsiCuisine.com · October 15, 2018 - 10:02 am · Reply→

Mmm… this sounds delicious!

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Liz @ spades, spatulas, and spoons · October 15, 2018 - 4:02 pm · Reply→

This looks absolutely amazing, and so seasonal. I am going to have to look for a port loin, perfect for a rainy weekend. Thank you and thank you again for being m co-host.

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1. PantryPortfolio · October 16, 2018 - 8:37 pm · Reply→
  
  Same to you! Great week.
  
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